NITTAYA KARI CURRY PASTE

Dried chilli 20%, garlic 15%, galangal 13%, salt 10%, lemongrass 10%, shallot 9%, spices 8%, (tumeric powder, dried bay leaves, mace, ground cloves), kaffir lime peel 8%, shrimp paste 7% (shrimp 70%, salt 30%).

Dietary Information

Contains Shrimp (Crustacean)

Nutritional Information

Information	Per serving
Energy (KJ/KCal)	359/85 per 100g
Fat	1.7g
of which Saturates	0.7g
Carbohydrate	11g
of which Sugars	11g
Protein	6.4g
Salt	12.1g

Preparation and Safety

Boil potatoes partly so when you finish preparing it will be cooked thoroughly. Heat 300ml concentrate coconut milk (medium heat) in a pan until oil appears on top. Add 70g grams of Kari paste, cook until boiled. Seasons with fish sauce and palm sugar. Add potatoes and meat, stir until cooked. Add dilute coconut milk, heat until boiled. Garnish with concentrate coconut milk.

Packaging

Bag

Storage

Store in a cool dry place. Refrigerate after opening.

Thailand